Lac"tose` (?), n.

1. Physiol. Chem.

Sugar of milk or milk sugar; a crystalline sugar present in milk, and separable from the whey by evaporation and crystallization. It has a slightly sweet taste, is dextrorotary, and is much less soluble in water than either cane sugar or glucose. Formerly called lactin.

2. Chem.

See Galactose.


© Webster 1913.